Chocolate Peppermint Sugar Cookies Recipe
Servings: 54 cookies
Calories: 155kcal
Be the star of the cookie exchange this year with a batch of homemade Chocolate Peppermint Sugar Cookies! Perfectly baked chocolate cookies are dipped halfway in melted white chocolate and sprinkled with peppermint pieces.
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Equipment
- Kitchen Scale
- Stand Mixer
- Baking Sheet
Ingredients
- 1⅔ cups granulated sugar 333 grams
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- ½ cup brown sugar 107 grams
- 3 large eggs 150 grams, room temperature
- 2 egg yolks 28 grams, room temperature
- 1½ teaspoons pure vanilla extract 6 grams
- 3½ cups all-purpose flour 420 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup unsweetened cocoa powder 84 grams
- 2 cups white chocolate 340 grams, melted
- 1 cup peppermint candies broken into pieces
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and brown sugar on high for 2 minutes to ensure that it is creamy and fluffy. Add the eggs and egg yolks. Beat together for 30 seconds. Add the vanilla and mix.1⅔ cups granulated sugar, 1½ cups unsalted butter, ½ cup brown sugar, 3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
- Add the flour, baking powder, baking soda, and salt. Mix together until incorporated. Mix in the cocoa powder until well combined.3½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup unsweetened cocoa powder
- Shape the dough into a rough ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once cookie dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Remove the dough from the refrigerator and unwrap. Pinch off 2-tablespoon-sized pieces and roll them into balls. Place the balls onto prepared baking sheets, leaving at least 3 inches of space between each. Slightly flatten each ball into discs about 1½ inches in diameter.
- Bake for 10-11 minutes. The centers will still be soft.
- Remove from the oven and place onto a cooling rack to cool completely.
- Place the white chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring often, until fully melted.2 cups white chocolate
- Dip each cookie halfway into the melted white chocolate. Sprinkle immediately with peppermint pieces.1 cup peppermint candies
- Let the cookies set at room temperature for 20 minutes or in the freezer for 10 minutes to harden before serving.
Notes
- This cookie dough can be made ahead of time and frozen in an airtight container. When ready to bake, place the cookie dough on the counter to thaw for 30 minutes to 1 hour. Continue with step 5.
- For a cracked top cookie, slam the pan down onto the baking rack every few minutes while baking.
- Do not skip chilling this dough as it helps prevent spreading while they are baking, as well as helps it to develop the flavors.
- If you can't find peppermint pieces, you can just unwrap some candy canes and crush them with a rolling pin.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg